The Sweet, The Savory, and The Salty
Ingredients:
- 1 container of chopped cantaloupe
- ¼ lb. prosciutto
- Spring mix lettuce
- 1 oz. sugar coated pecans
- Dressing as desired (extra virgin olive oil and balsamic vinegar mix)
- 1 log of goat cheese (4 oz.)
- Breadcrumbs as needed
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- Flour
Directions:
- Place goat cheese in freezer for 20 minutes. (Trust me, you’ll want to set a timer. I forgot to do so and my log of cheese turned into a brick.)
- Gather three bowls. Place flour in the first, whisked egg in the second, and breadcrumbs in the third.
- Stir salt, pepper, and garlic powder into the breadcrumb bowl and set aside.
- Plate salad before breading and frying the goat cheese. Combine spring mix lettuce, cantaloupe, prosciutto, and pecans on large dinner plates. Make sure the ingredients are evenly distributed throughout each plate. Set aside.
- Remove goat cheese from freezer.
- Slice cheese into ½ inch medallions. Make sure each slice is of an even thickness. The easiest way to cut goat cheese is with unflavored dental floss.
- Dip first medallion into the flour, coating evenly.
- Transfer flour-coated cheese into whisked egg. Make sure all of the flour has some of the egg sticking to it.
- Place cheese into breadcrumb mixture. Coat evenly and set aside.
- Repeat process with each piece of cheese.
- In a saute pan, heat 1 tbsp of olive oil over medium-high. Fry the goat cheese rounds until both sides are browned, but do not melt the cheese inside.
- Remove from pan and place on top of salad.
- Dress salad with olive oil and balsamic vinegar.
- Serve and enjoy!
Chicken Caprese Salad
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 lb package of boneless chicken
- Salt and pepper to taste
- ½ c Balsamic dressing (store bought or homemade)
- Extra balsamic vinegar
- Lettuce of choice (can use butter, spinach, or iceberg)
- 1 dry pint of diced cherry tomatoes (can substitute with grape or Roma)
- 1 package of fresh mozzarella (ciliegine or bocconcini)
- 1 cucumber*
- 2 or 3 tbsp of minced fresh basil
Directions:
- Season chicken with salt and pepper, and cook in a large pan on medium heat for 6 minutes, flipping occasionally.
- Coat chicken with balsamic dressing and cook for an additional 5 minutes.
- In a large bowl, combine sliced chicken, mozzarella, lettuce, tomatoes, and cucumber.
- Top with basil.
- Mix thoroughly.
- Add desired amount of dressing.
- Mix again.
- Serve and enjoy!
*I included cucumber in this recipe because of its appeal, but if you are feeling more adventurous I highly recommend substituting it with avocado.
Homemade Mac and Cheese
Photo Credit: Catherine O.
Ingredients:
- 1 box elbow macaroni
- 4-6 tbsp butter
- 2 eggs
- 2 blocks Cracker Barrel sharp white cheddar cheese
- Approximately 1 ¾ cup whole milk
- Salt and cracked black pepper to taste
Directions:
- Preheat oven to 375 degrees.
- In a large bowl, shred cheese and set aside.
- In a smaller bowl, beat eggs and set aside.
- Boil water, add pasta, and cook 1-2 minutes less than the box instructions suggest.
- Drain pasta in sink, running colder water over it to stop the cooking process.
- Pour pasta into 9″ x 13″ disposable pan.
- Mix in melted butter.
- Mix in beaten eggs.
- Add desired amount of salt and cracked black pepper and mix thoroughly.
- Gradually stir in cheese.
- Add milk until you just begin to see it on the surface of the dish. (Don’t drown the pasta!)
- Bake for 1 hour. If you like an extra crispy top, carefully use your broiler for a few minutes once the dish has been baked.
- Remove from oven and let stand for 3-5 minutes.
- Enjoy!
The Fourth Earl
Photo Credit: Catherine O.
Ingredients:
- Butter
- Corned beef, sliced thin
- Dijon mustard
- Sliced rye bread
- Swiss, Gruyere, or Fontina cheese
Directions:
- Spread mustard on both slices of bread.
- Place desired amount of beef on one slice.
- Add cheese.
- Place the other slice of bread on top and press down gently.
- Using medium heat, melt enough butter to cover a pan.
- Cook sandwich until one side is golden and crisp (this will only take a few minutes).
- Flip and repeat this process.
- Remove from pan and serve hot.
The Italian
Photo Credit: Catherine O.
Ingredients:
- Dijon mustard
- Genoa Salami
- Italian bread or Kaiser roll
- Lettuce
- Mayonnaise
- Onion
- Prosciutto
- Provolone cheese (mild or sharp)
- Tomato
Directions:
- Spread mayonnaise on both slices of bread.
- Place desired amount of salami on one slice.
- Spread mustard on between slices of salami.
- Top with prosciutto.
- Top with provolone.
- Add onion, tomato, and lettuce.
- Place other slice of bread on top.
- Serve cold.
Cilantro Lime Chicken Marinade
Photo Credit: Catherine O.
Ingredients:
- 1 lb package of chicken
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 tsp ground cumin
- ¼ tsp cayenne pepper or red pepper flakes (preferential)
- 1 cup chopped cilantro
- 4 limes, juiced
- Olive oil as needed
Directions:
- Combine chicken, salt, pepper, cumin, cayenne pepper or red pepper flakes, cilantro, and lime juice (include rinds) in a large container or Ziploc bag.
- Close securely and shake, covering chicken in marinade.
- Place in refrigerator for 1-4 hours, or longer for stronger flavor.
- Evenly pour olive oil in skillet, setting heat to medium.
- Remove chicken from refrigerator, discard marinade, and place in hot oil.
- Cook each side for 5-6 minutes, until browned.
- Remove from skillet and enjoy!
Cate's College Kitchen 